Raspberry White Chocolate Cookies
User Reviews
4.7
Raspberry White Chocolate Cookies
Description
Raspberry White Chocolate Cookies start with creamed butter and sugars that provide a soft base. The recipe uses either all-purpose or gluten-free 1-to-1 flour, along with vanilla extract and an egg to bind the dough. Baking soda and salt give gentle leavening and balance the sweetness.
Folding in chopped raspberries and white chocolate chips adds contrasting textures and flavors—bright tartness from berries and creamy sweetness from chocolate. Chilling the dough from 30 minutes up to overnight enhances the dough's structure, prevents spreading, and deepens the overall flavor.
Baked at 375°F for 10-12 minutes until just set in the middle, the cookies come out tender and chewy without being overbaked. Cooling on the pan briefly before transferring helps them hold shape. These cookies store well at room temperature for several days or longer when refrigerated.
Using room temperature butter allows easier creaming. Packing the brown sugar tightly and draining excess juice from raspberries keeps the dough consistent. They are delicate due to the fruit, so gentle folding preserves berry pieces and moisture balance.
Ingredients
- ½ cup butter room temperature
- ¼ cup white sugar
- ¾ cup light brown sugar tightly packed
- 1 tsp vanilla extract
- 1 egg
- 2 cups all-purpose flour or all purpose flour, gluten free 1 to 1
- pinch salt sea salt
- 1 tsp baking soda
- ½ cup white chocolate chips
- ¼ cup raspberries chopped
Instructions
- First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl. Cream together until combined.
- Then, add in egg and vanilla extract. Beat until combined.
- Add in gluten free flour, sea salt, and baking soda. Stir until a thick dough is formed.
- Then, fold in white chocolate chips.
- Very gently fold in chopped raspberries.
- Place bowl of dough in fridge for at least 30 minutes, up to overnight.
- Once dough is chilled, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use ice cream scoop to scoop 1 inch balls of dough onto lined pan.
- Bake for 10 to 12 minutes or until cookies are just set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes.
- Finally, carefully transfer cookies to cooling rack to finish cooling.
Notes
- Use room temperature butter for better creaming; soften in microwave if needed.
- Chop raspberries into quarters and discard extra juice to avoid overly wet dough.
- Chill the dough at least 30 minutes to prevent spreading and improve texture.
- Bake until cookies are just set and not shiny to keep a tender center.
- Store in an airtight container at room temperature up to 4 days or refrigerated up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 175mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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